Borscht with canned beans - a step by step recipe. Borsch with beans - original recipes of a real Ukrainian dish

Delicious and nutritious but lean borscht With canned beans will help to transfer fasting or diet easier. For convinced vegetarians, the dish will become an indispensable source of B vitamins, fiber and proteins. This recipe allows you to cook hearty soup with a calorie content of only 93 kcal per 100 g.

Ingredients

To comply with the original recipe, you need to prepare a set consisting of quite familiar products. You will need:

• canned beans - 1 can;
• beets - 2 pcs.;
• potatoes - 3 tubers;
• cabbage - a third or a quarter of a medium-sized head of cabbage;
• carrots - 1 pc.;
• onions - 1 pc.;
• tomato - 1 pc.;
• dill and parsley - several sprigs of herbs of each type;
• salt to taste;
• water - 2 l;
• vegetable oil - 2 tbsp. l.

Cooking technology

This recipe will take 40 minutes.

The result is 5 servings of fragrant soup.

A simple recipe for borscht with canned beans

1. A three-liter pan is filled with water and put on a strong fire.
2. Potatoes are washed in running water, peeled and cut.
3. The upper spoiled leaves are removed from the cabbage, washed and finely chopped into strips.
4. Transfer the potatoes to boiled water.
5. Cabbage is lowered into the pan after boiling water again, already loaded with potato slices. When the water boils again after laying the vegetables, the fire is reduced to a minimum, and the pan is covered with a lid.
6. Onions, beets and carrots are washed and peeled. The onion is cut into cubes, and the roots are rubbed into coarse grater.
7. Pour the oil into the pan and brush the bottom with it. The dishes are heated over medium heat.
8. From the washed tomato, previously doused with boiling water, remove the skin. The tomato is cut into cubes.
9. When the oil begins to sizzle, vegetables are laid out on it for frying: first, the onion, spreading it evenly over the bottom, then also lay out a layer of beets. The pan is closed with a lid.

10. After another five minutes, a layer consisting of grated carrots is removed. After stewing the vegetables for 3-4 minutes, add a tomato to them and mix. The roast will be ready when the vegetables are completely softened. Then the fire under the pan is turned off. The mixture is stirred periodically during the process.

11. The finished frying is transferred to the pan, after boiling the broth again. Beans and juice from a can from it are also sent there. The recipe involves mixing the contents of the pan. The soup should boil again. Next, the fire is reduced, and the dishes are covered with a lid. Borscht only takes 5 minutes to cook.

12. Greens are washed and finely cut. It is laid in the soup, which can now be salted.

13. The borsch is re-mixed, the fire is turned on to the maximum so that the soup boils. The pot is left like this for a couple of minutes, after which the fire is turned off.

Bon appetit! Borscht without meat with canned beans is ready!

In contact with

There are many variations on the theme of borscht and fragrant rich borscht with canned beans and cilantro will be just in time for lunch. The highlight of this recipe is cilantro and beans. This spice pairs well with legumes. And if there is ready-made broth in the refrigerator, then this greatly facilitates the task and cooking will take no more than 50 minutes. Even a young housewife can cook such borscht.

• Broth (from beef) - 1.5 liters.
• Beans (canned) - 150 g.
• Potato - 1 pc.
• Beets - 1 pc.
• Cabbage - 300 g.
• Garlic - 2 cloves
• Onion - 1 pc.
• tomato paste,
• fresh cilantro,
• pepper mix,
• Salt.

Borscht with canned beans and cilantro - recipe

Let the beef broth warm up on the stove. Pork will do too. At this time, chop the cabbage into strips as small as possible.

Put in boiling broth and cook until half cooked. Fresh cabbage is cooked faster than sauerkraut, so it is important not to overcook, otherwise the vegetable will simply turn sour. We make a refill. We cut the onion into small pieces.

Finely chop the garlic with a knife.

Grate the beets on a coarse grater.

You need a little vegetable, about five tablespoons. We put everything in a frying pan in heated vegetable or ghee. Lightly fry until you smell delicious roasted garlic and bow. Add 2-3 tablespoons of tomato paste.

Cook, stirring constantly for a few more minutes to prevent burning. Tomato stewed in oil will give the dish a rich color. If you put the pasta directly into the borscht, this result will not work. Peeled, washed potatoes cut into cubes.

Transfer the dressing to the broth. Cook for five minutes, put the potatoes. Next, we send chopped leaves of fresh cilantro and a mixture of peppers (black, allspice, red, white).

You can buy ready-made spices or mix your own. Dried cilantro can be substituted for fresh cilantro. Let it boil, reduce the heat to a minimum and cook until tender. At the end, add half a can of canned beans (in a standard can 300-350 g), salt.

As soon as it boils, turn it off. Borscht with canned beans and cilantro ready. Do not put the beans earlier, as they will boil and lose appearance. You can use any, red or white, rolled up in a tomato or own juice. If you want borscht with sourness, you can add a teaspoon at the end lemon juice or a pinch of citric acid. Also you can cook

Borscht is prepared with different ingredients, such as:

1. with mushrooms;

   with paprika;

   with canned beans.

For this you will need the following ingredients: water, canned beans, potatoes, cabbage, carrots, beetroot, tomato paste or tomato juice, salt, garlic and sunflower oil. Chopped potatoes are thrown as the second ingredient, cook for another fifteen minutes, only then add chopped cabbage. Then, when the potatoes and cabbage are almost ready, you can add the frying.

Roasting is prepared in this way: finely chop the onion, fry it in a heated frying pan with vegetable oil. Grate the carrots on a medium grater and add to the fried onion until golden brown, and continue to cook the frying. Then add tomato paste or tomato juice, simmer our roast for another five minutes and it is ready.

We add it to the broth with vegetables, after which it will acquire a delicious reddish-orange hue. Let our borscht simmer a little on a small fire. 10 minutes before readiness, add grated beets and canned beans. At the very end, add salt, garlic, spices to taste. Garlic gives borscht an unusual aroma and taste.

Also, if you want, you can add finely chopped greens: dill, parsley, green onions, but this is all according to your personal taste! Borscht is very good served with sour cream, brown bread or donuts. Bon appetit!

There you are little secret to keep the borscht bright red, add a little vinegar.

First meal

Description

Ingredients

Steps

Submit chicken leg into the multicooker, pour cold water, add black ground pepper And Bay leaf. Turn on the appliance to the "Cooking" mode, set the time to 2 hours.




While the broth is cooking, peel the potatoes, wash and dry the potatoes and cabbage. Potatoes should be cut into cubes, cabbage finely chopped. Put the vegetables in the broth and turn on the slow cooker on the “Cooking” mode, setting the time to 40 minutes.




Frying is more convenient to do in a pan. Onion and beets should be peeled, washed and dried. After that, grate the beets on a grater, and finely chop the onion. Put onions in a pan with heated vegetable oil, and when it becomes translucent, beets.



Then add tomato paste and sour cream to the frying. Mix the mass until smooth.



Simmer over medium heat for two to three minutes.



Check potatoes for softness. When the vegetable is ready, put the beans in tomato sauce in the broth.




Then add the roast and continue cooking for another fifteen minutes. Then the multicooker can be turned off. It remains to wash and chop the greens, pour it into the borscht. Close the slow cooker and let the first dish brew a little.



After that, you can pour borsch with canned beans, made according to simple recipe with visual photos, on plates and serve. Bon appetit!